Summer Potato Soup
Every time I make this soup for company, I'm asked for the recipe. It's excellent!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 stick butter
- 1/2 cup all purpose flour
- 4 cups milk
- 5-6 russet potatoes (peeled & diced)
- 1 horseshoe beef sausage (sliced)
- 1 teaspoon dillweed
- 1 can corn (undrained)
- Carbohydrate 18.4969326633324 g
- Cholesterol 56.4916666801923 mg
- Fat 20.7839883790517 g
- Fiber 0.786766449577277 g
- Protein 6.94985354835831 g
- Saturated Fat 12.7070731980518 g
- Serving Size 1 1 Serving (206g)
- Sodium 68.9265423120345 mg
- Sugar 17.7101662137551 g
- Trans Fat 1.72375152247329 g
- Calories 284 calories
1. Boil potatoes till softened, set aside. 2. Fry sausage over medium heat till heated through, set aside. 3. In large saucepan melt butter. 4. Add flour and stir till smooth. 5. Add milk and bring to a boil stirring constantly till thickened. 6. Add: dill weed, salt, pepper, corn, cooked potatoes, & cooked sausage. 7. Let simmer till corn is heated. 8. Enjoy!
